Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Crab & Celeriac Remoulade

Assembling | Salads

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Celeriac, a large knobby root vegetable, is related to celery but with a much milder flavour. This is a great salad to make in winter, when celeriac is in season. Place peeled and cut celeriac in cold water mixed with lemon juice to prevent cut surfaces oxidising and browning. 

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Serves 4 as an entrée

500g celeriac
200g cooked crabmeat (see notes)
½ bunch chives, finely chopped
Oak lettuce leaves, to serve

Mustard Mayonnaise
½ teaspoon Dijon mustard
1 lemon, zested and juiced
⅔ cup whole-egg mayonnaise (see notes)
Salt flakes and freshly ground black pepper, to taste

Vinaigrette
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste

Make the Mustard Mayonnaise: whisk all ingredients together in a small bowl.

Peel the celeriac and cut into thin matchsticks.

Place crabmeat, celeriac, chives and Mustard Mayonnaise in a bowl and toss gently to combine.

Make the Vinaigrette: whisk all ingredients together in a medium bowl. Add lettuce leaves and toss to combine. 

Place some oak lettuce leaves on plates and mound crab and celeriac remoulade beside it. Serve.

Notes:

If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy. Pick meat from 1 x 800g cooked mud crab, 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed.

 
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